Mackerel with warm tomato & potato salad

You could use any fillets of fish here but when you have really fresh mackerel available, there is absolutely nothing nicer.

serves 4

600g mackerel fillets

1 tablespoon flour, seasoned with salt, black pepper and a pinch of cayenne

8 potatoes approx. peeled and chopped

600g tomatoes, chopped

lemon wedges to serve


3/4 scallions, finely chopped

 1 tablespoon flat leaf parsley, finely chopped

2 anchovy fillets, chopped

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

4 tablespoons olive oil

Coat the fish with the seasoned flour, keep in the fridge until you are ready. Boil the potatoes until just cooked, keep warm. Mix all the dressing ingredients well together, taste for seasoning. Heat a large non-stick pan with a little oil and cook the fish skin side up for 2/3 minutes, add a knob of butter, turn the fish and cook for a further 2/3 minutes. Meantime, mix the warm potatoes, tomatoes and dressing together and serve with the cooked fish and lemon wedges.